Introduction

These Coffee Sugar Cookies offer a delightful twist on classic sugar cookies with a rich coffee flavor that’s perfect for any time of day. Soft, tender, and lightly sweetened, they’re an ideal treat for coffee lovers craving a cookie that complements their favorite brew.

The image shows two light brown, soft-looking cookies with tiny dark specks, stacked on a white marbled surface. The top cookie is broken in half, revealing a moist, crumbly inside that matches the cookie's speckled texture. Both cookies are drizzled with a light tan glaze that adds a shiny finish. Around the cookies, a few dark brown coffee beans are casually placed. More whole cookies can be seen blurred in the background, creating depth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ½ cups (576 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup (2 sticks / 227 g) unsalted butter, room temperature
1 cup (224 g) vegetable oil
1 cup (200 g) granulated sugar
1 cup (125 g) confectioners’ sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
¼ cup freshly ground coffee beans, finely ground (such as you would for espresso)

For the coffee glaze (optional):

1 cup (125 g) confectioners’ sugar
2 tablespoons freshly brewed coffee

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
Step 3: In a stand mixer fitted with a paddle attachment, cream the butter, vegetable oil, granulated sugar, and confectioners’ sugar on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed.
Step 4: Reduce mixer speed to medium and add the eggs one at a time, mixing each until just combined.
Step 5: Add the vanilla extract and finely ground coffee, mixing until fully incorporated.
Step 6: Lower the mixer speed to low and add the flour mixture in three parts, mixing gently and scraping the bowl each time until combined.
Step 7: Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets about 1 inch apart. The cookies will not spread much during baking.
Step 8: Bake for 8 to 10 minutes, or until the edges just start to turn golden brown.
Step 9: While the cookies cool, prepare the optional coffee glaze by whisking together the confectioners’ sugar and brewed coffee until smooth.
Step 10: Drizzle the glaze over the cooled cookies. Serve warm or at room temperature.

Tips & Variations

For a stronger coffee flavor, increase the coffee grounds to ⅓ cup or add a teaspoon of instant espresso powder to the dough.
Substitute half of the vegetable oil with melted coconut oil for a subtle tropical twist.
Try adding chocolate chips or chopped nuts to the dough for added texture and flavor.
If you prefer a glaze-free cookie, sprinkle some extra granulated sugar on top of the dough before baking for a crunchy finish.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, keep them separate in a single layer to preserve the drizzle. To refresh, warm the cookies for a few seconds in the microwave before serving.

How to Serve

The image shows two stacked round cookies with a crumbly texture and visible tiny dark specks inside, likely from coffee or spices. The top cookie has a bite taken out, revealing a soft, dense inside. Both cookies have light brown drizzle on top, adding a slight shine. Around the cookies are whole dark coffee beans scattered on a white marbled surface, creating a simple and clean background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of freshly ground coffee beans?

Yes, you can substitute finely ground coffee with instant espresso powder or instant coffee granules for convenience. Use about 2 teaspoons to retain a strong coffee flavor without affecting texture.

Will these cookies be crunchy or soft?

These coffee sugar cookies are soft and tender with lightly crisp edges. Baking them for slightly longer can create a firmer, crunchier texture if preferred.